Biscuit Pudding: Recipe

Biscuit Pudding

Contributed by: Sharmishta Sarin

Ingredients 

 1. Arrow root biscuits - 1 full packet

2. Milk - 1\2 litre

3. Cocoa powder - 3 levelled tablespoons 

4. Corn flower - 3 levelled tablespoons 

5. Sugar - 5 - 6 tablespoons 

6. Butter (unsalted) - for greasing 

7. Cashew nuts (optional) (broken) - for garnishing. Around 10.

Instructions

1. Grease a glass vessel with butter. Break each arrow root biscuit into 3-4 pieces and spread evenly on the vessel.

2. Boil milk and add sugar in it. Mix cocoa powder and corn flour in a separate bowl and add a little hot milk to make into a thick paste. Make sure there are no lumps.

3. Add this paste into the rest of the boiling milk and stir continuously on medium flame.

4. Once thick (consistency of custard), pour  half of the chocolate sauce on top of the biscuit layering. ( make sure its still hot). 

5. Again break a few more arrow root biscuits in 3-4 pieces and make a layer of biscuits on top of the chocolate sauce. Now pour the rest of the hot chocolate sauce on top of the biscuit layering.

6. Garnish with broken cashew nuts on top (optional).

7. Keep it in the fridge to set, for atleast 4 hours. Serve chilled.